Rosie chicken veloute

Rosie chicken (from Petaluma) veloute with melted leeks and semolina dumplings
From Chef de Cuisine Les Goodman at Charlie Palmer's Dry Creek Kitchen

For the dumplings:

  • 5 fl. Oz milk
  • 2 oz. semolina
  • 1 small egg, beaten
  • Pinch of nutmeg
  • Salt and pepper
  • 1.5 tsp butter

1. Place milk in medium saucepan with butter, salt, pepper, and nutmeg, bring to a boil.

2. Remove from the heat and stir in semolina. Continue stirring until the mixture thickens forming a stiff dough.

3. Add Beaten egg and mix well.

4. Drop small spoonful of mixture into simmering liquid (ie. Stock, soups, sauces,) and cook for 10 minutes.

For chicken broth:

  • 1 ea, whole chicken
  • 1 cup, garlic cloves, crushed
  • 1 cup onions
  • .5 cup carrots
  • .5 cup celery
  • 1 bunch, fresh thyme
  • 1 bunch, fresh dill
  • 1 Tbl, whole black peppercorns
  • 1 Tbl, chicken bouillon
  • 8 oz. butter
  • 8 oz AP flour
  • 3 cups, leeks, chopped
  • Cream

1. Place all the ingredients together in a large stock pot. Cover with water and let come to a boil, then turn the heat down, and allow to simmer for a few hours.

2. Strain the soup, and clean all the meat off the chicken. You should have about 6 quarts of soup base.

3. In another stock pot melt your butter and sweat the leeks then mix the flour in and cook for about 5 minutes then whisk in your soup base. This will help to thicken the soup and give it a lovely creamy look and velvety texture. If the soup turns out a bit too thick you can add cream.

Dry Creek Kitchen
Hotel Healdsburg
317 Healdsburg Avenue
Healdsburg, CA 95448
707.431.0330
Web site

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